Slow Cooker Chipotle Chicken Stew

    6 hours 15 minutes

    Chipotle peppers in adobo sauce add a slight smoky kick to this delicious recipe of slow cooked creamy chicken. Serve with rice and spoon some sauce over the top.

    238 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast halves
    • 65g melted butter
    • salt and ground black pepper, to taste
    • 2 cloves garlic, minced
    • 1 (420g) tin condensed cream of chicken soup
    • 1/2 cup (125ml) chicken stock
    • 250g cream cheese, cut into cubes
    • 3 chipotle chillies in adobo sauce, minced
    • 1 tablespoon adobo sauce from chipotle chillies

    Preparation:15min  ›  Cook:6hours  ›  Ready in:6hours15min 

    1. Place the chicken breasts into a slow cooker, brush with butter and sprinkle with salt, pepper and minced garlic. Pour in the cream of chicken soup and chicken stock and add the cream cheese, chillies and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

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    Reviews in English (199)


    Very similair to a chipotle chicken I have been making for several years. If you really like to cook with chipotles, here's a hint. Puree a can or two of chipotles in adobo. Put in a jar, keep refrigerated & then you can call it "chipotle paste". I add a spoonful to broth when making soups. Also, use this same recipe and instead of chipotles use a basil pesto sauce. Excellent over linguine or fettucine.  -  11 Sep 2010  (Review from Allrecipes USA and Canada)


    This is a nice, flavorful, and easy crock pot recipe. I made this as is but put my chicken breast in frozen. It came out great I cooked this on low and it was done in my slow cooker after only 4 hours. The chicken was moist and the sauce is nice and creamy with a smoky kick. I served this over rice with a side of broccoli. I will be making this again.  -  13 Aug 2010  (Review from Allrecipes USA and Canada)


    Ok, so I only made 3 changes to this recipe (that is a MAJOR accomplishment for me). The first being that I didn't use the butter (I didn't think it was necessary with the richness of the other ingredients), added a can of mushrooms and I added slivered onions for the last 40 minutes of cooking. I increased the broth to 3/4 cup to make up for the loss in liquid. I also solved the issue some people had with the "chunky" sauce without having to pre-heat all the sauce ingredients. I heated my broth in the microwave for about a minute. I then added the cream cheese chunks and cooked at 20 second intervals until it softened somewhat. I then put the broth/cream cheese, soup and peppers in the blender and hit pulse until it was blended and creamy. The sauce went into the crockpot with the frozen chicken breasts and a small can of sliced mushrooms (drained) and was done about 40 minutes later. We served it over rice and it was a hit! Thanks for the recipe I know this recipe would have been just as great as written but we're trying to cook a little healthier.  -  28 Aug 2010  (Review from Allrecipes USA and Canada)